Best 4 Chicken With Perogies Recipes

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Calling all chicken and perogy lovers! This blog post is dedicated to bringing you the ultimate culinary experience with a diverse collection of chicken and perogy recipes. From classic comfort food dishes to innovative flavor combinations, we've got something for every palate. Our recipes cater to different dietary preferences, including gluten-free, vegetarian, and low-carb options. Get ready to embark on a delicious journey as we explore a world of hearty one-pot meals, creamy casseroles, flavorful skillet dinners, and even a delightful soup that combines the best of both worlds. Whether you're a seasoned cook or just starting out, these recipes are easy to follow and yield mouthwatering results. So, gather your ingredients, preheat your oven or stovetop, and let's dive into the world of chicken and perogies!

Here are our top 4 tried and tested recipes!

PIEROGI CHICKEN SUPPER



Pierogi Chicken Supper image

Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen pierogi
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese

Steps:

  • Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

CHICKEN PAPRIKASH PIEROGIS



Chicken Paprikash Pierogis image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield about 1 dozen

Number Of Ingredients 18

3 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 tablespoons butter
1 onion, diced
3 cups chicken stock
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped chives
1 tablespoon paprika
1 tablespoon chopped sun-dried tomatoes
1 cup sour cream
2 pounds skinless, boneless chicken breast
Salt and pepper
4 cups all-purpose flour
1 teaspoon salt
2 eggs
1/4 cup sour cream
1 cup water

Steps:

  • To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.
  • To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.
  • Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.
  • To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.

CHICKEN WITH PEROGIES



Chicken with perogies image

Make and share this Chicken with perogies recipe from Food.com.

Provided by crymara

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 dozen frozen potato & cheese pierogi
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can peas, drained
2 cups cooked chicken, cubed or shredded
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 2-quart casserole with nonstick cooking spray.
  • In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
  • Drain: set aside.
  • In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
  • Cook stirring about 5 minutes, or until heated through.
  • Place pierogies in casserole.
  • Place vegatables over pierogies.
  • Sprinkle with grated cheese.
  • Bake 15 minutes.

PIEROGI CHICKEN SUPPER



Pierogi Chicken Supper image

Make and share this Pierogi Chicken Supper recipe from Food.com.

Provided by Carly

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen pierogi
1 lb boneless skinless chicken breast, cut into 2 inch strips
1/2 large sweet onion, thinly sliced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Cook pierogies according to package directions.
  • Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
  • Drain pierogies; add to skillet.
  • Cook over medium heat until lightly browned.
  • Return chicken mixture to the pan.
  • Stir in salt and pepper.
  • Sprinkle with cheese.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until cheese is melted.

Tips:

  • For the best results, use high-quality chicken breasts or thighs. Bone-in, skin-on chicken will add more flavor to the dish.
  • If you don't have a Dutch oven, you can use a large pot or skillet with a lid.
  • To make the perogies ahead of time, cook them according to the package directions and then freeze them in a single layer on a baking sheet. Once frozen, transfer the perogies to a freezer-safe bag.
  • Use your favorite vegetables in this dish. Some good options include carrots, celery, onions, potatoes, and peas.
  • Serve chicken with perogies with a dollop of sour cream and a sprinkle of chopped fresh parsley.

Conclusion:

Chicken with perogies is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your chicken with a crispy skin or tender and juicy, or your perogies with a variety of fillings, this dish is sure to please everyone at the table.

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